Recipe: Spinach and Goat Cheese Egg Muffins

These little egg muffins are great for on-the-go breakfast. They are vegetarian, and also contain a good amount of spinach to give you some greens and iron in the morning. The goat cheese I used was local from the farmers market and had so much flavor, I found that I was not missing meat at all in these egg muffins. They reheat very quickly and make a delicious weekday breakfast. Perfect for busy runners everywhere!

Spinach and Goat Cheese Egg Muffins

Ingredients:

Directions:

Preheat your oven to 350 degrees and grease a muffin pan with non-stick spray or butter. Be sure to grease not only the muffin holes themselves but the space between each muffin hole.

In a saute pan over medium heat, heat 1 tbsp olive oil. Add the onion and saute until translucent and a little fragrant, about 6-7 minutes. Add the garlic and cook for an additional 2 minutes, stirring frequently.

Add the additional tbsp. of olive oil to the pan, and add the entire bag of spinach. This will look like a ton of spinach but it cooks down a lot. Saute until the spinach appears to look wet, about 4-5 minutes. Remove the entire pan from heat and put the spinach mixture in a separate bowl or plate to cool.

While the spinach mixture is cooling, beat 12 eggs in a large bowl, and add the salt and pepper.

Once the spinach mixture is mostly cooled, add it to the eggs and mix completely. Evenly distribute the mixture between 14-18 muffin holes in your muffin pan. You will want each one to be filled no about ½ way (NOT like photo below – this was way too full and it overflowed!). If you do not have two muffin tins, you will need to do a second batch.

Add crumbled goat cheese evenly throughout each one.

Bake in the oven for 14-18 minutes, or until a toothpick inserted into the middle comes out clean.

Remove from the pan to cool. Store in the refrigerator.

To reheat: Heat oven to 350 degrees, place egg muffins on a sheet of aluminum foil and heat for 8-10 minutes.

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Lauren Dirkschneider

Lauren is a born and raised Minnesotan, currently living in Nebraska. She has been a lifelong athlete who picked up running during grad school, and hasn't looked back since! When she is not running you will find her in the kitchen making some amazing food, kayaking, knitting, or checking out local breweries.

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